Chocolate Crinkle Cookies are a delightful treat that combines rich, fudgy centers with a crackly, powdered sugar coating. These cookies are perfect for anyone who loves a balance of intense chocolate flavor and a soft, melt-in-your-mouth texture. With just 20 minutes of prep and 12 minutes of baking, you can whip up a batch that’s sure to impress. The contrast between the dark, chewy interior and the snowy, sweet exterior makes every bite a sensory delight. Whether you’re baking for a holiday gathering or a cozy night in, these cookies are a crowd-pleaser that’s as fun to make as they are to eat.
The aroma of warm chocolate filling your kitchen is just the beginning of the magic. These cookies are incredibly easy to prepare, yet they look like they came straight from a bakery. The crackled surface gives them a rustic charm, while the soft, gooey center ensures they’re irresistibly indulgent. In under 32 minutes, you can create a dessert that’s both elegant and comforting. Perfect for sharing or savoring solo, Chocolate Crinkle Cookies are a timeless classic that will have everyone reaching for seconds.
Ingredients for Chocolate Crinkle Cookies
- 1 cup (4oz/115g) cocoa powder, sifted (use high-quality cocoa for best flavor)
- 2 cups (16oz/450g) sugar
- 1/2 cup (4floz/115ml) vegetable oil (or any flavorless oil like canola or grapeseed)
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups (10oz/284g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (2oz/57g) powdered sugar (for rolling the cookies)
Step-by-Step Instructions
- In a medium bowl, whisk together the sifted cocoa powder, sugar, eggs, vegetable oil, and vanilla until smooth.
- In another bowl, combine the flour, baking powder, and salt. Stir to mix evenly.
- Gradually add the dry ingredients into the wet mixture, stirring until a thick, brownie-like batter forms.
- Cover the dough and chill in the refrigerator for at least 2 hours. (Tip: The dough can be refrigerated for up to 5 days or frozen for up to 6 weeks.)
- Preheat your oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- After chilling, use a 1 tablespoon measure to scoop the dough. Roll each scoop between your palms to form a smooth ball. You should get about 30-35 cookies.
- Roll each dough ball in powdered sugar until fully coated.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes. The cookies should be set but still soft in the center. Avoid overbaking.
- Allow the cookies to cool on the baking sheet for 20 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 4 days.
Perfect Pairings: Serving Suggestions
These Chocolate Crinkle Cookies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a hot cup of coffee. For a festive touch, serve them alongside a scoop of vanilla ice cream or drizzle with melted chocolate for an extra indulgent dessert.
Storage Secrets: Keeping Them Fresh
Store your cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
Short on time? You can skip the chilling step by placing the dough in the freezer for 30 minutes instead of the fridge for 2 hours. Additionally, consider doubling the batch and freezing half the dough for future baking—just thaw in the fridge overnight when you’re ready to bake.
Recipe Variations: Mix It Up
For a twist, try adding 1/2 cup of chopped nuts or chocolate chips to the dough before chilling. You can also experiment with different coatings like cinnamon sugar or crushed peppermint candy for a festive flair. These small changes can make the recipe feel brand new!
Equipment Guidance: Tools You’ll Need
To make these cookies, you’ll need a medium mixing bowl, a whisk, a sifter for the cocoa powder, and a 1-tablespoon cookie scoop for even portions. Lining your baking sheets with parchment paper ensures easy cleanup and prevents sticking, making the process smoother.
Chocolate Crinkle Cookies
Ingredients
- 1 cup cocoa powder, sifted
- 2 cups sugar
- 1/2 cup vegetable oil (or any flavorless oil)
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
Instructions
- In a medium bowl, whisk together the sifted cocoa powder, sugar, eggs, vegetable oil, and vanilla until smooth.
- In another bowl combine the flour, baking powder, and salt. Stir to combine.
- Gradually add the dry ingredients into the wet until an even brownie-like batter is formed.
- Cover the dough, and chill for at least 2 hours (At this point, the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks).
- Preheat oven to 350°F (180°C) and line 2 cookie sheets with parchment paper.
- After chilling, use a 1 tablespoon measure to scoop your cookies. Roll the dough between the palms of your hands to achieve a rounded ball. Scoop roughly 30-35 cookies.
- Roll each cookie dough ball in powdered sugar. Place dough balls 2 inches apart on prepared baking sheets.
- Bake in preheated oven for 10 to 12 minutes. Take care not to over bake.
- Allow standing on the cookie sheet for 20 minutes before transferring to wire racks to cool completely.
- Store at room temperature in an airtight container for up to 4 days.
